Fettuccine with Roasted Mushrooms and Shaved Parmesan

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Fettuccine with Roasted Mushrooms and Shaved Parmesan


  • 1 package Cappello's Fettuccine
  • For the roasted mushrooms:
  • 16 ounces cremini mushrooms, cleaned & thinly sliced
  • 5 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 large cloves garlic, minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • For Finishing:
  • 1/4 cup Parmesan, shaved
  • Flake salt, for finishing


  • Preheat the oven to 400 F.
  • In a medium mixing bowl add the mushrooms, 3 tablespoons olive oil, vinegar, Worcestershire sauce, garlic, salt and pepper. Toss to coat and arrange in a single layer on a parchment lined baking sheet.
  • Roast until mushrooms are cooked through and slightly crisp along the edges, 20-25 minutes.
  • While the mushrooms cook, add 1 package of fettuccine to 3-4 quarts of boiling water. Stir to separate strands.
  • Fettuccine will cook al dente in approximately 90 seconds.
  • Drain then toss cooked pasta with 2 tablespoons olive oil and roasted mushrooms.
  • Divide among plates and top with shaved parmesan and flake salt.
  • Serve immediately.

Kids Can Do

  • Toss the fettuccine in oil
  • Sprinkle the salt